Bombay Potatoes



4 large potatoes, peeled and cut into cubes

1 large onion, thinly sliced

3 cloves of garlic, minced 1-inch piece of ginger, grated

2 tablespoons vegetable oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric powder

1/2 teaspoon chili powder (adjust to taste)

1 teaspoon garam masala

Salt, to taste

Fresh cilantro leaves, for garnish



Turn on the Instant Pot and select the “Saute” mode. Add the vegetable oil.

Add the thinly sliced onion and sauté until it becomes caramelized and browned. Stir in the minced garlic and grated ginger.

Cook for another minute until the raw smell disappears.

Add the potato cubes to the pot, along with ground cumin, ground coriander, turmeric powder, chili powder, and salt. Mix well.

Pour in enough water to cover the potatoes partially. Cancel the “Saute” mode and close the Instant Pot lid.

Set the valve to the sealing position. Select the “Pressure Cook” mode and set the timer for 4 minutes. Once the cooking is complete, perform a quick pressure release.

Stir in the garam masala and let it simmer for a few minutes until the potatoes are fully cooked and the sauce thickens.

Garnish with fresh cilantro leaves before serving as a side dish.